Easy Cinnamon Roll Casserole
There’s something magical about the smell of cinnamon filling the kitchen on a cozy morning. This Cinnamon Roll Casserole is everything you love about classic cinnamon rolls—but easier! No kneading, no waiting—just a warm, gooey, icing-drizzled bake that’s perfect for brunch, holidays, or a sweet weekend treat. With just a handful of ingredients and minimal effort, you’ll have a golden, caramelized, pull-apart casserole ready to serve. Pour the coffee, grab a fork, and enjoy!
For Cinnamon Roll Casserole
- CinnamonRolls – Use twocans of refrigeratedcinnamonrolls for an easy, delicious base. Settheicingaside for later.
- Butter – ¼cupmeltedbutter helps create a rich,goldenbottomlayer.
- Eggs – 4largeeggs, whisked into the mixture, add structureandrichness.
- HeavyCream – ½cup makes the casserole extrasoftandcreamy.
- GroundCinnamon – 2teaspoons for an extra boost of warm,spicedflavor.
- VanillaExtract – 2teaspoons to enhance the sweetnessanddepthofflavor.
- ChoppedPecans – 1cup for a nuttycrunch in every bite.
- MapleSyrup – ¼cup drizzled over the top for a hint of caramelizedsweetness.
For The Topping
- Icing – The reserved icingfromthecinnamonrolls, warmed and drizzled over the finished casserole for that classicgooeyfinish.
Easy Cinnamon Roll Casserole
A warm and gooey cinnamon roll casserole, perfect for brunch or dessert. Serve with powdered sugar and extra maple syrup for a delicious treat!
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PinServings: 12
Notes
Ingredients:
- ¼ cup butter, melted
- 2 (12.4-ounce) cans refrigerated cinnamon rolls (with icing)
- 4 large eggs
- ½ cup heavy cream
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- ¼ cup maple syrup
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Preheat & Prepare
- Preheat the oven to 350°F (175°C).
- Pour melted butter into a 9x13-inch baking dish.
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Prepare the Cinnamon Rolls
- Cut each cinnamon roll into 8 pieces and spread them evenly in the dish.
- Set the included icing aside for later.
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Make the Custard Mixture
- In a large bowl, whisk together eggs, heavy cream, cinnamon, and vanilla extract.
- Pour the mixture evenly over the cinnamon roll pieces.
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Add Toppings
- Sprinkle chopped pecans over the top.
- Drizzle with maple syrup for extra sweetness.
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Bake
- Bake for 25 minutes, or until the casserole is golden brown and set in the center.
- Remove from the oven and let it cool for 15 minutes.
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Add Icing & Serve
- Microwave the reserved icing for 10-15 seconds until slightly melted.
- Drizzle the icing over the cooled casserole.
- Serve warm and enjoy!
- Dust with powdered sugar for extra sweetness.
- Pair with fresh fruit or whipped cream for a complete brunch spread.
- Store leftovers in an airtight container and reheat in the microwave for a quick treat.
- Can I prepare the casserole the night before and bake it in the morning?
Yes, you can assemble the casserole the night before and refrigerate it overnight. In the morning, let it sit at room temperature for about 15 minutes before baking as directed. - Can I make this casserole in a slow cooker?
Yes, follow the recipe as written and cook in a slow cooker on low for 2 to 2.5 hours or until the cinnamon rolls are cooked through. - Can I use homemade cinnamon rolls instead of refrigerated ones?
Yes, you can use homemade cinnamon roll dough. Prepare your dough as usual, cut it into pieces, and follow the recipe instructions. - How should I store leftovers, and how long will they keep?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave for about 20-30 seconds before serving. - Can I freeze the baked casserole?
Yes, you can freeze the baked casserole. Allow it to cool completely, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
